CSA Harvest #26- the last of the season

Just in the nick of time we are wrapping up our 2010 CSA season! We saw on the weather report that Tuesday we are going to have a low of 16 degrees! This cold snap will kill off most of our fall crops that are left in the field. It will mean the end for any lingering cauliflower, savoy cabbage, broccoli and lettuce. Tuesday will find us busy still in the cold and wet trying to salvage all that we can before the killing frost comes. About the only things that should not die in weather that cold are our cover crops, kale, remaining brussel sprouts, green cabbage and leeks.

It seems so fitting that our last delivery each year falls on Thanksgiving week. A week that is dedicated to families coming together to share a wonderful meal. We hope that the produce in your baskets finds its way into your favorite dishes (or some new ones~ see below!) and satiates your friends and family that share your table.

We hope you all find so much to be thankful for!
Happy Holidays and we will see you in the Spring of 2011~

Suzie, Asinete, M.A., Violet and Sally (the Big Lick Crew)

Harvest For the Final Week:

Brussel Sprouts! yes they look funny! please pop them off the stem and use some of our recipe ideas below!

White or Purple Cauliflower (have too much? find out how to freeze it below)

Broccoli

Potatoes

Winter Squash (may be butternut, delicata, sunshine, green acorn)

Garlic

Head Lettuce

Rainbow Chard OR Beets (if you're a beet hater see if you can't find someone to trade with at pick up site! Or else give them another try.. these are smaller and more mild.)

Fennel (have you tried it roasted with parsnips, carrots, beets, potatoes yet? Or sliced thin on a salad)

Parsnips (we know we promised them for last week but they would not fit!)

Kohlrabi (the green, tennis ball looking things in your basket) recipe ideas below!

Cabbage

Green Tomatoes

Carrots (tops cut off to make room in baskets for all other loot)

red and yellow storage onions

How to get through it all and some recipe ideas that are Thanksgiving inspired:

Brussel Sprouts... if you think all brussel sprouts taste like old gym socks try these sweet gems. The majority of all store bought brussel sprouts are grown down in the central coast area of California where the weather does not get very cold. Brussel sprouts love cold weather though and the little sprouts are much sweeter and more tender when grown in our cooler climate. You may have been in Sherm's or Fred Meyer recently and seen that they too are selling many sprouts just like these, on the stalk. To use them simply pop them off the stem (even the little ones!) and use in some recipe ideas below. Brussel sprouts take a long season to get ready. We started these from seed back in June and still the sprouts are on the small side.

Brussel Sprouts with Bacon
serves 4

Ingredients
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
Directions
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.


Kohlrabi~ Kohlrabi is a strange vegetable.. less strange looking now since we removed all the large leaves from it to help it fit in your basket.The bulb part that you eat actually grows above ground. It can be eaten raw or cooked but does need to be peeled first. To peel use a sharp knife and cut right under green skin to reveal white flesh inside. Kohlrabi might look like a turnip when peeled but it is actually related to cabbage and broccoli tasting like a cross between the two. Kohlrabi is not only tasty but good for you as well! It is high in antioxidants, fiber and Vitamin C...peeled, raw and cut into wedges it is a wonderful addition to your Thanksgiving crudites platter!

Roasted Kohlrabi with Garlic and Parmesan Cheese
Original Recipe Yield 4 servings
Ingredients
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/3 cup grated Parmesan cheese
Directions
1.Preheat an oven to 450 degrees F (230 degrees C).
2.Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3.Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.


Preserving your Cauliflower abundance for later use

Remove all leaves off of cauliflower. Cut head into 2 inch florets and wash clean. Be on the lookout for slugs and or slug poo which wash off easily in cold water. Add the clean florets to a pot full of boiling water. Boil for three minutes and remove promptly. Put immediately into sink full of cold water to stop cooking process. When cool drain cauliflower well in colander and when dry place in freezer bags and freeze for later use!